Flaky, buttery sourdough croissants are one of the most decadent sourdough recipes ever. These make the perfect brunch sandwich bread, a fancy breakfast, or a wonderful holiday roll.
Make sure to roll them tightly. I didn’t roll them tight enough in one of my attempts and they were kind of a fail. A delicious fail, but for the right shape and flakiness, they need to be tight.
Big key during the lamination is for the dough to never get too warm. (If it does, the butter will just melt into the dough and you will have something more like brioche as opposed to croissants with flaky layers.)
During the lamination process, you have to work fairly quickly because you don’t want the butter to get too soft. If it does, you can stick it in the fridge for 30 minutes and then continue working on the dough.